Table of contents:

The Healing Properties Of Vegetables
The Healing Properties Of Vegetables

Video: The Healing Properties Of Vegetables

Video: The Healing Properties Of Vegetables
Video: Healthy Living Series – The Benefits of Fruit and Vegetables 2023, October

Eat to your health

Vegetables, vitamins
Vegetables, vitamins

They say that vegetables are loved by people who are cheerful and assertive. True, if a person does not eat anything besides vegetables, it means that he suffers from increased disgust, he is characterized by a fear of difficulties.

For normal physical development and increasing efficiency, a person needs a varied, high-calorie and tasty food. In addition to bread, meat and dairy products, its composition should also include vegetables and fruits rich in mineral salts and vitamins.

It is known that vegetables are a source of valuable organic compounds. They contain all the essential nutrients: proteins, fats, carbohydrates.

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The richest in proteins are young fruits and seeds of peas, beans, beans; carbohydrates - beets, corn, potatoes and legumes; vegetable oils - pepper, parsnips, sweet corn. Peking and Brussels sprouts, green beans, amaranth leaves are distinguished by the content of lysine and other amino acids. However, the value of vegetables is not only and not so much in nutritional and taste, but also in ballast substances (for example, in fiber), which create a feeling of satiety, prevent the overload of food rations with fatty and meat foods. Vegetables contain 70-95% water, which reduces their calorie content. In addition, fiber promotes better bowel function and the elimination of metabolic products from the body.

The nutritional value of vegetables is determined by their high content of easily digestible carbohydrates, organic acids, vitamins, aromatic and mineral substances. The varied combination of these substances determines the taste, color and smell of vegetables. Many of them have a pleasant scent that stimulates the appetite. It is caused by aromatic substances specific to each vegetable plant - essential oils. They have dietary properties, increase the secretion of digestive juices, which improves the absorption of vegetables and other food products.

There are very few minerals in bread, meat and fats. Vegetables contain salts of more than fifty chemical elements (half of Mendeleev's periodic table), which enhance physiological processes in the human body.

Calcium, phosphorus, manganese are part of the bone tissue and activate the heart.

Calcium contributes to the formation and strengthening of bones and teeth, regulates the processes of normal activity of the nervous and cardiac systems in the body, muscle contraction. It is also required for blood clotting.

There is a lot of iron in the hemoglobin of the blood. It takes part in the transfer of oxygen by red blood cells in the body, and is also part of some enzymes. It is especially necessary for pregnant women and the elderly. A lot of iron is found in melon, spinach, pumpkin and sorrel.

Phosphorus improves brain function. In combination with calcium, it is needed by the body to build and strengthen bones and teeth. Phosphorus contributes to the rapid release of energy in tissues, muscle contraction, and also regulates the activity of the nervous system. There is a lot of it in parsley leaves, corn and green peas.

Potassium and sodium are involved in maintaining the normal acid-base balance of the body. Potassium is also essential for normal heart function and body development. It stimulates the transmission of nerve impulses to the muscles. The richest in potassium are spinach, potatoes, corn and parsley leaves.

Magnesium has a vasodilating effect, increases bile secretion. It participates in the metabolic process, promotes the conversion of sugars into energy, regulates muscle activity and the normal excitability of the nervous system.

Manganese is involved in protein and energy metabolism, activates some enzymes, affects the absorption of calcium and phosphorus, helps to obtain energy from food, and promotes the correct metabolism of sugars in the body. A lot of manganese is found in salad and spinach.

Copper is essential for the proper blood formation process. It promotes the absorption of iron by the body for the formation of hemoglobin. Unfortunately, it destroys vitamin C. The highest copper content in potatoes.

Vegetables, vitamins
Vegetables, vitamins

Iodine is important for thyroid hormones, which regulate cellular metabolism. A lot of iodine is in spinach.

Selenium together with vitamin E protects our body at the cellular level.

Zinc is essential for normal bone development and tissue repair. It promotes the absorption and activation of B vitamins. More zinc is found in spinach.

Such a valuable element as gold, which has a calming effect on the nervous system, is contained in a single plant - corn, and in the form of soluble and, therefore, assimilated compounds by our body.

Minerals of meat, fish and grain products during digestion give acidic compounds. Vegetables, on the other hand, contain physiologically alkaline salts, which maintain in the body the ratio of acids and alkalis necessary for normal metabolism, as well as the alkaline reaction of the blood. To neutralize acidic substances accumulated in the human body in connection with the consumption of meat, fish, cheese, bread, various cereals, it is necessary to introduce alkaline reaction products with food. Especially a lot of alkaline salts in spinach, as well as cucumber, root vegetables, kohlrabi, beans, lettuce and potatoes, eggplants and even tomatoes.

By the way, the content of minerals in vegetables can be increased 3-10 times by applying appropriate fertilizers to the soil during the main dressing or in dressing (both root and foliar), as well as soaking seeds in the salts of these elements before sowing.

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Vegetables and fruits are the main source of vitamins. In plants, they are part of enzymes and hormones, enhance photosynthesis, respiration, nitrogen assimilation, the formation of amino acids and their outflow from leaves. In the human body, they serve as catalysts for biochemical reactions and regulators of the main physiological processes: metabolism, growth and reproduction.

Vegetables, vitamins
Vegetables, vitamins

Vitamin A (carotene) is a beauty vitamin. With its lack in the body, the hair and nails lose their shine, break, the skin peels off and acquires a grayish-earthy color, becomes dry. In the morning, droplets of a whitish substance collect in the corners of the eyes. This vitamin is essential for the growth of bones, tissues and normal vision. Most of the carotene is found in sorrel, red peppers, carrots and parsley leaves.

Vitamin B1 (thiamine) provides the body with energy to convert carbohydrates into glucose. The largest amounts of this element are found in corn, potatoes, dill, parsley leaves, cauliflower and kohlrabi, green peas, beans, beans, asparagus and spinach.

Vitamin B2 (riboflavin) promotes the breakdown and absorption of fats, carbohydrates and proteins by the body, stimulates cell division and growth processes, and accelerates wound healing. They are rich in green peas, beans, beans.

Vitamin B6 is essential for the assimilation of proteins and fats, promotes the formation of red blood cells, and regulates the state of the nervous system.

Vitamin B12 participates in the synthesis of hemoglobin, the processes of hematopoiesis and regulation of the activity of the nervous system.

Biotin is involved in the assimilation of proteins and carbohydrates, affects the condition of the skin.

Choline (a B vitamin) helps the liver and kidneys function properly. He comes to us with vegetables such as spinach, cabbage.

Vitamin C (ascorbic acid) promotes wound healing, enhances the antitoxic, immunobiological properties of the body, participates in redox processes, carbohydrate and protein metabolism, sharply reduces blood cholesterol, has a beneficial effect on the functions of the liver, stomach, intestines, endocrine glands, increases the body's resistance to scurvy and infectious diseases, helps to maintain healthy teeth, bones, muscles, blood vessels, promotes tissue growth and repair, and wound healing. Lack of vitamin C causes pathological changes: decreased gastric secretion, exacerbation of chronic gastritis. The largest amount of ascorbic acid is found in horseradish, parsley leaves, sweet peppers and cabbage.

Vitamin D helps the body absorb calcium and phosphorus to strengthen teeth and bones.

Vitamin E is needed for the normal formation of red blood cells, muscles and other tissues, it also ensures the normal breakdown of carbohydrates and the development of the fetus within the mother's body.

Vitamin P increases the elasticity and strength of small blood vessels. There is a lot of it in red pepper.

Nicotinic acid (RR) stimulates the work of the digestive system, accelerates the formation of amino acids, regulates redox processes and the functioning of the nervous system. The largest amounts of this vitamin are found in collard and savoy cabbage, green peas, potatoes, beans, corn, asparagus and champignons.

Pantothenic acid is essential for metabolism in the body, is involved in the conversion of fats, carbohydrates and proteins, and regulates blood sugar.

Folic acid contributes to the formation of red blood cells in the bone marrow and normal metabolism. The main supplier of this vitamin is spinach.

In addition, vegetables also contain biologically active substances with antimicrobial action, i.e. antibiotics or phytoncides … They are especially abundant in onions, garlic, horseradish, radish, parsley, in the juice of cabbage, tomatoes, peppers and other vegetables, which are often used for medicinal purposes in this regard. They have bactericidal and fungicidal properties and are one of the factors of plant immunity. Getting into the human body with food, phytoncides disinfect living tissues, suppress the processes of putrefaction and fermentation in the intestines, and increase resistance to various diseases. Clearly expressed antimicrobial properties are noted in tomatoes, cabbage, red and green peppers, garlic, onions, horseradish, radish. The root, leaves and seeds of carrots, parsley and celery are also characterized by strong bactericidal properties.

Not all types of vegetable plants are equally rich in plant antibiotics, moreover, differences are observed even in the redistribution of one variety, cultivated in different environmental conditions. For example, raw juice obtained from greenhouse-grown cabbage has weaker antimicrobial properties than field-grown cabbage juice.

Vegetables also contain enzymes - specific proteins that play the role of catalysts in the body.